1. Drain and rinse the chickpeas, then pat them dry with a clean kitchen towel so the dressing clings well and the salad doesn’t get watery.

2. Halve the grapes, slice the celery and red onion very thinly, chop the toasted nuts, and crumble the feta cheese. Finely chop the fresh dill and set everything aside.

3. In a medium bowl or small blender, combine the Greek yogurt, mayonnaise, fresh lemon juice, olive oil, honey, Dijon mustard, minced garlic, salt, and black pepper. Whisk or blend until smooth and creamy.

4. Stir about 1/4 cup of the crumbled feta into the dressing and mix again so tiny bits of feta are distributed throughout, creating a rich, tangy creamy feta dressing.

5. Add the chickpeas, celery, red onion, halved grapes, and dried cranberries to a large mixing bowl. Pour about two-thirds of the dressing over the top and gently toss until everything is evenly coated.

6. Fold in the remaining crumbled feta, the toasted nuts, and most of the chopped fresh dill, reserving a pinch of dill and nuts for garnish if you like. Toss gently so the feta stays in nice visible chunks.

7. Taste the salad and add more dressing if you prefer it extra creamy, or keep the remaining dressing to serve on the side. Adjust seasoning with additional salt, pepper, or a squeeze of lemon juice to brighten the flavors.

8. Cover the bowl and chill the salad in the refrigerator for at least 30 minutes so the chickpeas can absorb the dressing and the flavors meld.

9. Before serving, give the salad a gentle toss, garnish with the reserved dill and nuts, and serve slightly chilled on its own, over greens, or stuffed into pita pockets.